Smoky Chipotle Butternut and Sausage Chili
Recipe type: Entree
Cuisine: Chili
Serves: 6
  • 1 lb ground Italian sausage
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cups diced butternut squash
  • 4 cloves garlic, minced
  • ¾ cup chicken stock
  • 1 (32 oz) can Hunts crushed tomatoes
  • 1 (14.5 oz) can Hunts diced tomatoes
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can dark red kidney beans, rinsed and drained
  • 1 tsp ground chipotle pepper
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  1. Heat a dutch oven or large soup pot over medium-high heat. Add the sausage and cook, breaking up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer the sausage to a bowl and set aside. Pour grease out of dutch oven and return to stove.
  2. Add olive oil to dutch oven and heat over medium heat. Add onion, butternut squash and garlic and cook, stirring frequently, until veggies begin to soften, about 6 minutes.
  3. Add chicken stock to pot to deglaze, scraping up any browned bits on the bottom of the pot. Then add crushed and diced tomatoes, black and kidney beans, and spices. Return sausage to the pot.
  4. Stir everything to combine. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, 15 minutes, until flavors are combined and squash is tender.
Recipe by Flying on Jess Fuel at